Dr. Steven Ricke

IntroductionFood safety is a central concern in the poultry industry, with pathogens such as Salmonella causing outbreaks associated with meat and eggs [1]. Nearly 1 in 25 packages of chicken products at the average grocery store are contaminated with Salmonella, and Salmonella causes 1.35 million cases of infection every year in the United States (US) [1]. A multi-state Salmonella Enteritidis out ...

INTRODUCTIONListeria monocytogenes is a Gram-positive, facultative anaerobe that is the causative agent of listeriosis (Gudbjörnsdóttir et al., 2004). They are considered saprophytic organisms with the capability to adapt to an ever-changing environment because they possess multiple stress response mechanisms to overcome varying temperatures, salt concentrations and pH (Berrang et al., ...

INTRODUCTIONCampylobacter is a prevalent foodborne pathogen in poultry such as chicken and turkey. It causes foodborne disease in humans (campylobacteriosis) due to consumption of contaminated poultry products, thus constituting a major public health issue (Sahin et al., 2002; Newell and Fearnley, 2003). Control of Campylobacter in poultry to improve microbiological safety is a primary concern for ...

INTRODUCTIONConsumer preferences are leading to changes throughout the poultry industry (Northcutt and Jones, 2004; Fanatico et al., 2005; Meneses et al., 2017). From 2016 to 2017 the amount of organic poultry production has increased by 76%, holding a 2016 market share of $750 million (Philips, 2017). This is compared to an increase of the total organic agricultural farming market share which ros ...

1. IntroductionListeria monocytogenes is a foodborne pathogen of notable concern, especially due to its growth under household refrigeration temperatures (40 ◦F, 4 ◦C) and at a pH range of 4.5 to 9.6 [1–3]. Listeria monocytogenes has been subdivided into four phylogenetic evolutionary lineages due to variations in ecology recombination rates and genomic content [4,5]. Lineage I c ...